The sweetness and aroma of melons (<i>Cucumis melo</i> L.) are the two most important attributes of the fruit for consumer acceptance. Volatile organic compounds (VOCs) play a major role in improved fruit flavor, odor and aroma. The present study identified 113 volatile compounds from 28 melon breeding lines (BL) using HS-SPME-GC-MS. Physiochemical parameters like color, sugars and brix° were also determined. Volatile compounds were grouped according to their chemical classes; esters, aldehydes, alcohols, ketones, acids, hydrocarbons, sulfurs and other compounds were identified. The major volatile compounds identified were benzaldehyde, geranylacetone and beta-ionone. BL-30 had the highest concentration of VOCs whereas the lowest was found in BL-22 as compared to the other lines. BL-7, BL-12, BL-4, BL-30 and BL-20 contained volatiles which were found to be associated with antimicrobial, antifungal and antiviral properties. BL-22 and BL-14 had the highest and the lowest total sugar concentrations, respectively. The highest sucrose contents were found in BL-4 and BL-24 as compared to others. The color results indicated that the melon samples were rich in beta-carotene. Principal component analysis was used to separate the breeding lines into different clusters based on their volatile content. This study was an effort towards identifying potentially healthier melon breeding lines with improved flavor and aroma that could be used for future breeding purposes to better suit consumer preferences and demands.

Characterization of volatile profiles in 28 melon breeding lines using headspace solid-phase microextraction gas chromatography-mass spectrometry

ACS Spring Meeting 2021

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